Red Lentil Salad

  • prep time20 min
  • total time 35 min
  • serves 4-6

Not only is this salad colourful, fresh and packed with herbs, spices and vegetables, it's also easy to make!

55 Ratings
Directions for: Red Lentil Salad


½ cup whole almonds

1 cup dried red lentils

2 Tbsp grapeseed oil

2 clove garlic, minced

2 tsp minced ginger

½ tsp cumin seeds

½ tsp black mustard seeds

1 pinch coriander seeds

2 tsp garam masala

¼ tsp cardamom seeds

juice of 1 lime

1 cup grated carrots

1 cup grated radishes

½ cup finely chopped red pepper

¼ cup cilantro, chopped

2 Tbsp chopped mint

1 pinch salt and pepper

8 Boston lettuce leaves


1. Toast the almonds in a heavy skillet over medium heat until they are golden and very aromatic, about 5-6 minutes. Roughly chop them and set aside.

2. Put lentils in a medium saucepan and cover with cold water. Place over medium-high heat and bring to a boil and cook for 2 minutes, until they are just barely tender and still quite red. Drain and rinse with cold water to halt the cooking process. Shake out all excess water and then put lentils into a large bowl.

3. Pour oil into a skillet and when it is hot, add garlic and ginger and cook for 1 minute. Add the spices and cook for 1 minute. Add the lime juice and then pour over the lentils and then add the grated carrot, radish, red pepper, cilantro and mint. Season with salt and toss well to combine.

4. Line a serving platter with overlapping lettuce leaves and then mound the lentil salad over them. Sprinkle with toasted almonds and serve.

See more: Easy, Indian, Quick and Easy, Salad, Side, Herbs, Vegetables

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